The cellar originally
The cellar has ancient, if not archaic, origins.
It was the first space conceived in the construction of a residential building because it had to fulfill one of humankind’s primary needs: the preservation of food and drink.
For centuries, the population lived mostly in the countryside, and small rural towns were social gathering places, where cellars were the containers of the small and great treasures of the time.
The need to preserve food depended on a space’s ability to maintain cool temperatures and constant humidity.
Exploiting the thermal inertia of the ground is the oldest method man has ever employed to achieve this (also rediscovered in the use of geothermal energy).
Hence the need to create underground levels with underground rooms, which could easily guarantee constant temperature and humidity.
The evolution of the cellar concept
Freezers and refrigerators are a trivial part of our recent history, but their introduction, along with economic development, has transformed the meaning we give to the cellar today. In the collective imagination, the cellar remains a cool, underground space that retains its original value only when connected to wine.
Therefore, we have witnessed a diversification of the concept of the cellar, understood on the one hand as a storage facility, and on the other as a wine cellar.
The wine cellar
Until less than 30 years ago, wine production was distributed throughout the country, and it was common for “old” agricultural businesses (better known as “fattorie”) to produce, among other things, wine, considered a “normal” agricultural product. That wine was produced and stored in cellars.
The constant pursuit of Italian excellence (in demand worldwide) has highlighted that the foundation of an excellent wine lies in the type of soil on which the vines are grown. Each grape variety has its own soil.
Gradually, vines were no longer grown in unsuitable soils, while vine cultivation was exponentially intensified, exploiting every plot of land deemed ideal for a specific grape variety.
All this to meet the growing foreign market demand for high-quality Italian wine.
This has led to the proliferation of large wineries, known as Cantine Vinicole (Wine Cellars), whose functions combine conservation with selection, maturation, aging (in barrels or barriques), and ageing, and therefore involve many different environments.
This is where the role of the winemaker becomes crucial, marking the transition (and distance) between a normal food product and the emotion of capturing, through flavors, the very expression of the land and the terroir. It’s the same difference between a painting and a work of art.
The style of the cellar in the collective imagination
Historically, the cellars of agricultural courtyards required large spaces, protected from light. The most common construction system was vaulted ceilings, made of stone or brick.
Vaults were generally barrel vaults (or, more rarely, cross vaults), which allowed for the placement and movement of bulky fermenters and oak barrels.
Vaults were characterized by a large wall mass that helped ensure (thanks to its relationship with the ground) a constant temperature and humidity.
The ground also served the fundamental function of counteracting the significant horizontal thrust of the vault itself (which was much more difficult to achieve if designed above ground).
Designing a cellar: the regulations to follow
The regulatory requirements are different and much more complex when it comes to a wine cellar.
In the case of a home cellar, it’s sufficient to comply with the hygiene regulations of the relevant local health authority (USLL).
A home cellar does not need to guarantee any air-light ratio, although humidity and temperature control are necessary for the storage and maturation of wine.
The situation is different when dealing with a cellar intended for wine production. In this case, all the health and hygiene measures of the relevant local health authority (ULSS) department must be guaranteed. See, for example, “Health and hygiene criteria for public establishments serving and selling food and beverages.”
Furthermore, they must comply with the workplace safety and prevention measures set forth in Legislative Decree 81/08.
The evolution of the cellar concept: helpful tips for capturing its essence in your own home.
The cellar at home today: tips
Those fortunate enough to have a basement (in contact with the ground) already have ideal conditions for creating an excellent wine cellar.
A cellar requires a minimum amount of air exchange to prevent humidity from rising above 75%, which can lead to mold and rotting, such as in corks.
The ideal wine storage temperature is between 14 and 16 degrees Celsius, which is also the serving temperature for many red wines.
It may be worth considering equipping the cellar with a temperature control and humidity control system to ensure optimal conditions year-round.
Wine bottles should be stored horizontally to prevent the cork from shrinking (which would compromise its seal) due to unexpected changes in humidity outside.
A horizontal storage position requires the use of supports or shelves, preferably wooden, to protect the bottles from vibrations. This too can become a sophisticated furnishing element, contributing to the style of your cellar and your home.
Wood is also one of the materials that typically characterize cellars. Just think of barrels. Furthermore, wood helps regulate humidity.
It’s another thing entirely to talk about a cellar conceived as a refrigerator for storing wine, capable of varying serving temperatures depending on the type of wine.
This element has become a true furnishing and interior design element for wine lovers, perfect for the living room or a modern kitchen, ready to be opened at the right temperature.